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This tangy potato mix blends crunchy baked spuds with slightly burnt Brussels sprouts, soft kale, and filling edamame to make a complete dish that's perfect as a side or full meal. A zingy lemon pepper sauce pulls everything together, giving basic ingredients an exciting flavor boost.
I whipped up this salad for the first time when I needed to bring something hearty but light to a friend's dinner party. Everyone loved the mix of crispy potatoes with colorful veggies so much that now I make it whenever I want to wow guests without spending too much time cooking.
Ingredients
- Baby potatoes: They come with thin skins and cook up buttery inside while getting super crispy outside when smashed and baked. Try to pick ones that are about the same size so they cook evenly.
- Brussels sprouts: When cut up and roasted, they get sweet and nutty. Go for tight, solid sprouts with bright green outer leaves.
- Shallots: These give a gentler, slightly sweet taste compared to regular onions. Make sure they feel firm with no mushy parts.
- Lacinato kale: Sometimes called dinosaur kale, it can handle the heat without falling apart. Look for bunches with dark, firm leaves.
- Edamame: Adds some protein and bright green color. The frozen kind works great in this dish.
- Fresh chives: Gives a light oniony taste that goes well with the tangy dressing. Snip them with scissors for the cleanest cut.
- Lemon juice and zest: This brings the zing to your dressing. Remember to grab the zest before you squeeze the juice out.
- Dijon mustard: Helps mix the dressing while adding some tang. French brands often taste the best.
- Mixed peppers: Using both black and white pepper creates a more interesting flavor since each kind tastes a bit different.
Step-by-Step Instructions
- Boil the potatoes:
- Drop baby potatoes into heavily salted water and cook for 10 minutes until you can stick a fork in them but they still hold together. The salt gets inside the potatoes as they cook. Don't let them get too soft or they'll fall apart when you flatten them.
- Smash and roast:
- Put the boiled potatoes on a baking sheet lined with parchment and carefully squash each one with a measuring cup or the bottom of a glass. Push down just enough to flatten them without breaking them into pieces. Drizzle some avocado oil on top and add plenty of salt and pepper. The flat shape helps make more crispy spots. Bake at 425°F for 20 minutes on the lowest rack.
- Prepare the vegetables:
- While your potatoes are cooking, put Brussels sprouts and shallots on another baking sheet. Mix them with avocado oil, salt and pepper until they're all coated. Cook on the middle rack for 15 minutes until the edges start to get dark. The hot oven brings out the natural sweetness in the veggies.
- Add the kale:
- After 15 minutes, toss the shredded kale with the Brussels sprouts and mix it all up. Put it back in the oven for 5 more minutes until the kale gets soft with slightly crispy edges. This quick cooking keeps the nutrients but makes the kale easier to eat.
- Make the dressing:
- Put all your dressing stuff in a jar, starting with the garlic, lemon juice, and seasonings before adding the oil. Shake it hard until it looks creamy and mixed. The dijon mustard helps everything stay blended together. Give it a taste and add more salt or pepper if needed.
- Finish and assemble:
- Mix the crispy potatoes with the roasted veggies on one tray. Add the thawed edamame and fresh chives. Pour about a third of the dressing over everything and toss it all together gently so you don't break up the potatoes. The warm veggies will soak up the flavors better.
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This dish means a lot to me because it was the first time my picky nephew ever tried Brussels sprouts. The crunchy texture and lemony dressing completely changed how he felt about green veggies, and now he actually asks for this salad whenever he stops by.
Make It Your Own
You can easily switch things up in this potato mix based on what you've got in your kitchen. Try sweet potatoes instead of baby potatoes for a different taste and extra nutrients. Just remember they cook a bit faster during the boiling step. The result will be a touch sweeter but still works really well with the tangy lemon dressing.
Storage Tips
Keep any leftovers in a sealed container in the fridge for up to 4 days. The flavors actually get better overnight as everything soaks up the dressing. I like to keep unused dressing in a separate container and add it fresh when I'm ready to eat the leftovers. For the best experience, let the salad sit out for about 20 minutes before eating again or warm it up in a 350°F oven for 10 minutes to bring back some of the crunch.
Serving Suggestions
This flexible dish goes great with grilled meats for a full meal. Try it next to a simple grilled chicken breast or piece of salmon. If you don't eat meat, pair it with grilled halloumi cheese or a thick bean soup. In summer, I love serving it at room temperature as part of an outdoor spread. The hearty veggies don't wilt like regular lettuce salads would.
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This punchy potato mix adds crunch and zest to any meal, showing how everyday ingredients can really stand out when you cook them the right way.
Frequently Asked Questions
- → How far in advance can I prep this dish?
You can prep most parts ahead! Cook and roast the vegetables up to two days earlier, but hold off on dressing them until you're ready to eat. For the best taste, warm the roasted vegetables in a 350°F oven for 10-15 minutes before mixing and serving.
- → What are some good swaps for edamame?
If you don't have edamame, try using chickpeas, green peas, or white beans. You could also toss in blanched snap peas cut into smaller pieces for a fresh crunch and similar pop of green.
- → Should this dish be eaten hot or cold?
It's most enjoyable warm or at room temperature. Unlike cold, mayo-based potato salads, this one has roasted elements and a vinaigrette that shine when served fresh or slightly warmed.
- → Can vegans eat this without changes?
There's no need to tweak a thing—this is already vegan! The dressing and all the ingredients are plant-based, so it's ready to go as is.
- → How do you store leftovers?
Keep leftovers in a sealed container in the fridge for up to three days. For the best texture, let it sit out for a bit to come to room temperature or warm it in a 325°F oven for about 10 minutes before enjoying again.
- → What's the ideal potato type for smashing?
The best choices are small, waxy potatoes like baby reds or mini Dutch yellows. They stay firm after cooking and get wonderfully crunchy when roasted.